Easy Spinach Lasagna is packed with cheeses and all the flavors of true Italian lasagna using spinach and no meat.
2 teaspoons olive oil
1p small onion, chopped
3 to 4 cloves garlic
2 10-ounce packages frozen chopped spinach, thawed and drained well
1/4 teaspoon nutmeg, or to taste
1-1/2 cup part-skim ricotta cheese
1 cup shredded or grated part-skim mozzarella cheese
3/4 teaspoon dried oregano, or to taste
3/4 teaspoon dried basil
Salt and freshly ground pepper, to taste
4-5 cups low fat prepared marinara sauce, divided
12 pieces dry, oven-ready lasagna noodles
1/4 to 1/2 cup grated Parmesan or Romano cheese
Fresh chopped flat-leaf parsley or basil, for garnish (optional)
Additional marinara sauce to serve with lasagna (optional)
Preheat oven to 375 degrees.
Take from the oven; cut butter into bits and add to them. Stir until it has just melted and pecans are coated. Return to the oven and toast for about 10 minutes more.
In a large skillet, heat oil over medium heat. Add onion and garlic and cook until onion turns opaque, three to four minutes.
Stir in spinach and nutmeg. Cook, stirring, until liquid is absorbed, about three minutes. Add salt and pepper to taste.
Remove and spread into a shallow dish. Let cool about 15 minutes. Meanwhile, in a medium bowl, combine ricotta, mozzarella, egg, oregano, basil, salt and pepper.
Measure and set aside 1-cup of marinara sauce. From the remaining sauce, pour enough into a 7-1/2 x 12 x 1-3/4-inch baking pan to cover bottom. Cover with three uncooked lasagna noodles. Sprinkle noodles with salt and pepper, if desired. Top with 1/3 of the spinach, followed by 1/3 of the cheese mixture. Repeat layering to use all the noodles. Pour reserved marinara sauce over top to cover.
Sprinkle with Parmesan cheese. Cover dish with foil and bake 40 minutes. Remove foil and continue baking until noodles are cooked through, about five minutes.
Let cool slightly. Cut into 12 sections and serve. If desired, garnish with parsley or basil, and serve with additional sauce on the side.
Lasagna can be frozen up to four weeks. Tightly wrap cooled pan of lasagna in foil, then seal tightly in a plastic bag. Defrost in an oven preheated to 350-degrees, or in a microwave, until completely hot throughout.
Recipe makes 12 servings.
Serving size: 1 serving
Calories: 227; Total Fat: 9g; Saturated Fat: 3g; Sodium: 679mg; Carbohydrates: 27g; Protein: 12g; Fiber: 2g
Diabetic Exchanges: 2 Vegetable, 1-1/2 Starch, 1-1/2 Fat
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